The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or pair with grilled fish.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn until just beginning to turn ash-gray. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2x1-inch pieces.
Step 2
Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
Step 3
*Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
